Homemade Corner Bakery Cinnamon Crème Coffee Cake

This Homemade Corner Bakery Cinnamon Crème Coffee Cake is a soft, buttery delight with layers of rich cinnamon-sugar filling and a crumbly topping that melts in every bite. I love how the tender cake base balances the warm spices, making it the perfect pairing with morning coffee or an afternoon treat.

Why You’ll Love This Recipe

I adore this coffee cake because it tastes just like the famous bakery version — moist, rich, and generously layered with cinnamon sweetness. The texture is buttery yet light, and the crumble topping adds a satisfying crunch. I love serving it for brunches, holidays, or any cozy morning when I want something that feels indulgent but homey. It’s one of those cakes that tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Topping and Filling Ingredients
½ cup sugar
⅔ cup brown sugar
4 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 ⅔ cups flour
2 sticks salted butter melted

Cake Ingredients
3 cups flour
2 teaspoons baking powder
1 teaspoons baking soda
¼ teaspoon salt
½ cup unsalted butter room temp, cut into pieces
½ cup vegetable shortening
1 ½ cups sugar
5 eggs
1 ½ teaspoon vanilla or almond extract
2 cups sour cream

Directions

1. Preheat the oven to 350 °F (177 °C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.
2. Prepare the topping and filling: In a medium bowl, mix together sugar, brown sugar, cinnamon, nutmeg, and flour. Pour in the melted butter and stir until the mixture forms moist, crumbly clumps. Set aside.
3. In another bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt for the cake batter.
4. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy — I like to mix it for about 4 minutes to get plenty of air into the batter.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla or almond extract.
6. Alternate adding the dry ingredients and sour cream to the batter, beginning and ending with the dry ingredients. Mix until just combined — I try not to overmix so the cake stays tender.
7. Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon crumb mixture evenly over the top to create the filling layer.
8. Gently spread the remaining batter over the filling, then top with the rest of the crumb mixture, pressing it lightly into the surface.
9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the cake cool in the pan for 15–20 minutes before slicing. I like to serve it slightly warm, when the cinnamon filling is still soft and fragrant.

Servings and Timing

This recipe makes about 12–16 servings.

• Prep time: 25 minutes
• Baking time: 45–55 minutes
• Cooling time: 20 minutes
  Total time: approximately 1½ hours

Variations

• Glazed Version: I sometimes drizzle a simple icing made from powdered sugar and milk over the cooled cake for extra sweetness.
• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the crumb mixture for a toasty, crunchy finish.
• Cream Cheese Swirl: Add a thin layer of sweetened cream cheese filling between the cake layers for a richer version.
• Mini Coffee Cakes: Bake the batter in muffin tins for individual portions — they bake faster, about 25 minutes.
• Chocolate Twist: Mix 2 tablespoons of cocoa powder into half of the filling for a marbled cinnamon-chocolate version.

Storage/Reheating

I store the cooled cake tightly covered at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze individual slices for up to 2 months. To reheat, I warm a slice in the microwave for about 15–20 seconds — it brings back that fresh-from-the-oven softness and makes the cinnamon aroma bloom again.

FAQs

Can I use all butter instead of shortening?

Yes, but I find the combination of butter and shortening gives the cake its signature soft texture. Using all butter will make it richer but slightly denser.

What makes this coffee cake different from others?

The double layer of cinnamon-sugar filling and the buttery crumb topping make it extra indulgent and flavorful — just like the Corner Bakery version.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt works beautifully. It adds the same moisture and tang.

How do I prevent the crumb topping from sinking?

I keep the topping mixture crumbly rather than too wet and gently press it onto the batter instead of mixing it in.

Can I make this cake ahead of time?

Absolutely. I like to bake it the night before serving — the flavors develop beautifully overnight.

Do I need to refrigerate the leftovers?

Not necessarily. It’s fine at room temperature for a couple of days, but refrigerating extends freshness, especially in warm weather.

Can I use unsalted butter for the topping?

Yes, but I prefer salted butter in the topping because it enhances the flavor of the cinnamon and sugar.

Why is sour cream used in this recipe?

Sour cream gives the cake its moist, tender crumb and a subtle tang that balances the sweetness.

What pan size works best?

A 9×13-inch pan works perfectly, but I’ve also baked it in two 8-inch pans for smaller gatherings.

Can I add a glaze or icing?

Yes! A simple glaze made with powdered sugar, milk, and a touch of vanilla complements it wonderfully and adds a touch of bakery-style shine.

Conclusion

I love how this Homemade Corner Bakery Cinnamon Crème Coffee Cake turns an ordinary morning into something special. The rich layers of cinnamon and buttery crumb topping make it irresistible from the first slice. It’s soft, aromatic, and comforting — exactly what I want alongside my favorite cup of coffee. Whether I’m baking it for guests or just for myself, this recipe always feels like a warm, homemade indulgence.

Print